Prep the zucchini: Wash and trim the ends. Cut each zucchini into fry shapes: slice into 3-inch segments, then cut into 1/2-inch thick sticks. Pat dry thoroughly with paper towels to remove excess moisture.

Set up the dredging station: In one shallow bowl, beat the eggs (or mix flaxseed with water and let sit 10 minutes to thicken). In a second bowl, combine panko, Parmesan (if using), cornmeal or almond flour, garlic powder, onion powder, paprika, salt, and pepper. Stir well.

Coat the fries: Dip each zucchini stick into the egg, let excess drip off, then roll in the breadcrumb mixture. Press gently so the coating adheres. Place coated fries on a plate in a single layer.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly spray or wipe the basket with a minimal amount of oil to prevent sticking if your basket tends to cling. Do not spray the fries themselves to keep them oil-free.

Arrange for airflow: Place the fries in the basket in a single layer with a bit of space between them. Work in batches if needed. Crowding leads to steaming, not crisping.

Air fry: Cook at 400°F (200°C) for 8–10 minutes, flipping or shaking the basket halfway. They’re done when the coating is golden and crisp and the zucchini is just tender.

Season and serve: Sprinkle with a pinch of salt right after cooking. Serve hot with your favorite dip.